On the Menu: Parker & Quinn

Michael Kurtz/January 10, 2017

The Refinery Hotel in bustling Midtown Manhattan offers an oasis to both tourists and locals alike. Located on W. 38th St, just a few blocks South of Bryant Park, the hotel is home to Parker & Quinn, a full service restaurant and bar featuring New American fare and cocktails from head chef and Culinary Director Jeff Haskell.

We ventured to midtown to try Chef Haskell's Pepperoni flatbread, made with mozzarella, pepperoni, pickled chiles, green onion and a finishing drizzle of Mike's Hot Honey. After a quick tour of Parker & Quinn on the hotel's ground floor, we were invited up to the Refinery Rooftop bar to take in the midtown skyline views, eat some of Chef Haskell's flatbread and taste a new Mike's Hot Honey cocktail crafted by Parker & Quinn's Head Bartender, Jimmy Fransioli.

Seated near the bar, we devoured the flatbread and looked on as Jimmy masterfully served up a round of his latest cocktail creation, Otoño en Jalisco (Autumn in Jalisco). The drink features Herradura Reposado Tequila (from Jalisco), Red Jacket Apple Cider (from New York), Thatcher's Elderflower Liqueur, grilled lemon, ground cinnamon and Mike's Hot Honey. As Jimmy pointed out, a unique characteristic about this cocktail is that it can be enjoyed at all temperatures (heated, room temperature or shaken with ice). We enjoyed ours on the rocks but as temperatures drop, we'll be back for more of these served up hot!

For home cocktail enthusiasts and folks outside of NYC you can enjoy Jimmy Fransioli's Otoño en Jalisco cocktail at home with the following recipe: